Parsnip Leek and Potato Soup
Parsnips are seasonal and readily available in the winter months. If you are unfamiliar with them, this recipe will be a good way to get acquainted with them.
Make sure when cleaning leeks, that you separate the sections so any sand is removed. Any soup with leeks is sure to be a success.
This soup is surprisingly well balanced without the addition of cream, making it a low calorie option.
If you don’t have an immersion blender....buy one!
4 tspbetter than bouillon vegetable base
1 lbparsnips, peeled, rough chop
1 lbleeks, cleaned, chopped, white and medium green parts only
3 or 4 mediumrusset potatoes, peeled, 1 inch dice
2 1/2 Tbspunsalted butter
1 tspkosher salt
1/2 tspblack pepper
1/2 tspdry thyme leaves
1 largebay leaf
How to Make Parsnip Leek and Potato Soup
- Place all of the ingredients, except nutmeg, in a large stockpot. Bring to a boil, then reduce heat and cover with lid for 35 minutes.
- Turn off heat and leave covered until cool enough to purée.
- To purée, use an immersion blender. I do not remove the bay leaf, I just keep it in the mix.
- Once puréed, add the nutmeg and stir well. If desired, you can add heavy cream or half and half . If so, adjust salt and pepper.